Why dried fruit
Some of the traditional British Christmas foods are based on dried fruit which made sense in medieval Europe in winter when no fresh fruit was available but is quite silly in Australia where we’re surrounded by cherries and mangoes in December. So it’s entirely reasonable to say no to mince tarts, Christmas pudding and Christmas cake (and to go for strawberry tarts, summer pudding and hummingbird cake instead).
On the other hand, if these things are part of your idea of Christmas, why not have a slice of Christmas cake with a side of fresh pineapple and take the best of both worlds? (The year I worked out that sulphites treated me unkindly, I eschewed all mince tarts (since dried fruit is usually chock full of sulphites which means that mince was gunning for me) and really felt like I’d missed out.)
Matthew will be gorging himself on tropical fruit right now: he’s touring Angkor Wat with a recently divorced old friend, because Matthew is no longer waiting for a partner to do things with and John no longer has a partner to do things with.
 So now I make my own (from organic raisins) and I’m back at the party.